Ingredients
The following ingredients have 6 Servings
- 6 slices Bacon (chopped)
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 cup Yellow/Brown Onion (chopped)
- 2 cloves Fresh Garlic (chopped)
- 1 Tablespoon Salted Butter (optional)
- 1 Tablespoon Bacon Grease (optional)
- 1/2 pound Butternut Squash (cut into 1 inch pieces)
- 1 pound Penne Pasta
- 3.5 cups Chicken Stock/Broth (or 3.5 cups of water with 1 Tablespoon Better Than Bouillon, Chicken)
- 1 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 3 cups Fresh Spinach (rough chopped)
- 1/2 cup Asiago or Parmigiano-Reggiano cheese (freshly shredded)
Instruction
- Select Sauté or Browning button on your Pressure Cooker and allow to fully heat.
- Add bacon to the cooking pot and sauté until bacon is crisp. Remove, all but 1 Tablespoon of bacon grease from cooking pot.
- Add olive oil, squash and onions to cooking pot and sauté, five minutes, or until onions begin to soften.
- Add garlic and sauté one more minute.
- Pour in broth and deglaze cooking pot, making sure to scrap up anything stuck to the bottom.
- Add bacon, pasta, butter, salt and pepper.
- Lock on lid and close Pressure Value. Cook at High Pressure for 2 minutes. When Beep sounds, wait 5 minutes and then release the rest of the pressure
- Mix in the fresh spinach to the cooking pot.
- Serve and garnish with Parmesan or Asiago cheese.
